Great British Menu ™
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Cured Sea Bream, Kimchi & Orange
Dana: "Sea bream. Fresh sea bream. That I will use as a raw fish. So I created a Korean cold raw fish dish. The raw fish will come with like a watery sauce. I'm gonna cure the sea bream and then I will present like a flower. I'm making the orange sauce like a vinaigrette. I'm making a chargrilled fish bone broth as well."
Dana: "I'm making the cure liquid. For the sea bream, I mix the soybean paste and also the white soy sauce."
{Narrator}: "Dana blends orange and white radish kimchi along with yuzu, a citrus fruit from East Asia."
Dana: "So I'm making the seaweed and katsuobushi oil."
{Narrator}: "Katsuobushi is dried smoked fish flakes from Japan."
Dana: "I'm making a flower shape with the slippery that I cured."
{Narrator}: "Dana adds sliced orange segments. On the rim, the orange vinaigrette she made. Cucumber, shallot, and radish salad dressed in chojang and gim seaweed oil, with matcha cracker leaves."
Dana: "This is the fish bone broth. It's contained with the orange sauce that I put here. These are salmon roe. Katsuobushi and nori oil."
{Narrator}: "It's a cold fish soup."
VETERAN ROUND (Aktar Islam): Aktar: "So the bream, the cure, has that given the fish the texture that you wanted?"
Dana: "I could have cured it a little bit more."
Aktar: "The fish is lovely."
Josh: "The fish is really nice."
Aktar: "You've made a sea bream broth. Have you put enough of that vinaigrette in there to flavour the broth?"
Josh: "I don't really get the bone broth at all when I'm eating it."
Aktar: "I think the problem is that orange is stripping out everything else."
Vince: "Yeah, I think that the orange really does dominate the plate."
Aktar: "Are you happy with the temperature your fish course has been served at?"
Dana: "Yeah. After my first course, I think I got the right temperature for this one."
Aktar's summary: "The sea bream was seasoned and cured well. It had a really good texture. Temperature wise, it was better, but it was still just a bit too cold for me. I was hoping for a really deep roasted bone fish head broth. Unfortunately, it did lack depth. The vinaigrette, though it had citrusy notes, I found it to be quite bitter."
Aktar closing: "There were some good things on this dish. The cure on that bream was excellent."
Peer scores: Dana self 8, Josh 6, Abbie 7, Vince 7. Aktar's score: 6. | JUDGING ROUND: [Eliminated after fish course on 12 points following canape countback]
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